I recently came across the idea of using powdered gelatin to remove tannins from Ayahuasca. Gelatin bonds with tannins and polyphenols, turning them into a thick gummy substance that is easily removable from your brew. They actually use gelatin to reduce the astringency of red wines (the astrigent taste being caused by tannins). One would simply pour geltain into the prepared Ayahuasca, strain the liquid, and drink.
It's been talked about by someone I knew pretty thoroughly, tracked some discussion to this forum... http://www.entheogen.com/forum/archive/index.php?t-6491.html
Hope that helps.